Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

or with milk, as well as with broth. _With Giblets._--Throw the giblets in boiling water and a little salt, boil for ten minutes, take off and drain. Drop them in broth, boil gently till done, and turn the whole into the soup dish, in which you have some leeks, boiled and cut in pieces. Serve warm. Some _croutons_ may be added, and chervil chopped fine, just before turning into the soup-dish; or they may be placed in the soup-dish before pouring in the broth. _With Mackerel._--Clean, prepare, and cut in pieces about one inch and a half long, a mackerel weighing about one pound and a half; fry it with two ounces of butter till it turns rather brown, then cover with nearly a quart of water; add a few slices of carrot, same of turnip, a small onion, two or three stalks of parsley, salt, pepper, a clove of garlic, and a stalk of celery if handy; boil slowly for about an hour; mash gently through a colander, put what has passed through the colander back on the fire, add a little butter, give one more boil, turn into the soup dish over _croutons_, and serve. _With new Carrots._--Take small, young carrots, clean and wash them, then blanch them for about five minutes. Set them on the fire, cover with broth or _consommé_; boil gently till done, and serve. _Another._--With carrots and peas. Proceed as above till the carrots are half done, then add blanched green peas; finish the cooking, and serve. _Another._--Make as the above, but using one or two heads of cabbage-lettuce, blanched for two minutes, instead of green peas. _Fancy Potage._--Take twelve very small rolls; cut off one end and remove all the soft part of it; fill them with _quenelles_ of chicken; replace the piece cut off as well as possible; place them in the soup-dish; pour boiling _consommé_ or good broth over them; cover the dish for ten minutes, and serve warm. _With Vermicelli._--Drop the vermicelli in boiling water, and in which you have put a little salt; boil ten minutes, drain, drop again